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YARPUZ (Mentha pulegium L.) TOZU İLE FORMÜLE EDİLEN SIĞIR KÖFTELERİNİN FİZİKOKİMYASAL VE DUYUSAL KALİTESİNİN DEĞERLENDİRİLMESİ

Yıl 2021, Cilt: 46 Sayı: 3, 739 - 750, 15.05.2021
https://doi.org/10.15237/gida.GD21011

Öz

Bu çalışma, farklı düzeylerde yarpuz tozu (YT) içeren sığır köftelerinin 4 °C'de 9 güne kadar depolama sırasında fizikokimyasal ve duyusal kalitesini değerlendirmek için gerçekleştirilmiştir. YT, köfte formülasyonlarına %0.75, 1.5, 2.25 ve 3.0 düzeylerinde ilave edilmiş ve gruplar, negatif (YT içermeyen) ve pozitif kontrol (%0.01 propil gallat içeren) ile karşılaştırılmıştır. YT ilavesi protein miktarını düşürmüş, kül miktarını artırmıştır (P <0.05). YT ilavesi pişirme kaybını azaltmış ancak sertliği ve genel kabul edilebilirliği olumsuz yönde etkilemiştir (P <0.05). Bununla birlikte %1.5'e kadar YT içeren köftelerin genel kabul edilebilirlik puanları, negatif ve pozitif kontrole benzer bulunmuştur (P >0.05). YT ilavesi depolama süresince pH, lipit ve renk stabilitesini geliştirmiştir (P <0.05). Böylece minimum bileşimsel, tekstürel ve duyusal değişikliklerle köftelerin lipit ve renk oksidasyonunu yavaşlatmak için %1.5 düzeyinde YT kullanımı önerilebilir.

Kaynakça

  • Alakali, J.S., Irtwange, S.V., Mzer, M.T. (2010). Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour. Meat Sci, 85: 215-223.
  • AOAC (2000). Official methods of analysis (16th ed.). Association of Official Analytical Chemists, AOAC International, Washington, DC.
  • Aykin Dinçer, E., Kiliç Büyükkurt, Ö., Candal, C., Bilgiç, B.F., Erbaş, M. (2018). Investigation of the usability of retrograded flour in meatball production as a structure enhancer. Korean J Food Sci An, 38: 78-87.
  • Bellucci, E.R.B., Munekata, P.E.S., Pateiro, M., Lorenzo, J.M., Barretto, A.C.S. (2021). Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Sci, 171: 108284.
  • Bilek, A.E., Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Sci, 82: 472-477.
  • Choe, J.H., Choi, J.H., Choi, Y.S., Han, D.J., Kim, H.Y., Lee, M.A., Kim, S.Y., Kim, C.J. (2011). Antioxidant properties of lotus leaf (Nelumbo nucifera) powder and barley leaf (Hordeum vulgare) powder in raw minced pork during chilled storage. Korean J Food Sci An, 31(1): 32-39.
  • Çelik, S.E., Tufan, A.N., Bekdeşer, B., Özyürek, M., Güçlü, K., Apak, R. (2017). Identification and Determination of Phenolics in Lamiaceae Species by UPLC-DAD-ESI-MS/MS. J Chromatogr Sci, 55(3): 291-300.
  • Danowska-Oziewicz, M., Kurp, L. (2017). Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state. Meat Sci, 131: 158-165.
  • Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J.A., Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Sci, 69: 371-380.
  • Gao, X., Björk, L., Trajkovski, V., Uggla, M. (2000). Evaluation of antioxidant actives of rosehip ethanol extracts in different test systems. J Agric Food Chem, 80: 2021-2027.
  • Gülçin, İ., Gören, A., Taslimi, P., Alwasel, S.H., Kılıc, O., Bursal, E. (2020). Anticholinergic, antidiabetic and antioxidant activities of Anatolian pennyroyal (Mentha pulegium)-analysis of its polyphenol contents by LC-MS/MS. Biocatal Agric Biotechnol, 23: 101441.
  • Hautrive, T.P., Piccolo, J., Rodrigues, A.S., Campagnol, P.C.B., Kubota, E.H. (2019). Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers. LWT - Food Sci Technol, 102: 403-410.
  • Hawashin, M.D., Al-Juhaimi, F., Ahmed, I.A.M., Ghafoor, K., Babiker, E.E. (2016). Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder. Meat Sci, 122: 32-39.
  • Huang, S.C., Shiau, C.Y., Liu, T.E., Chu, C.L., Hwang, D.F. (2005). Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci, 70(4): 613-619.
  • Ikhlas, B., Huda, N., Ismail, N. (2012). Effect of Cosmos caudatus, Polygonum minus and BHT on physical properties, oxidative process, and microbiology growth of quail meatball during refrigeration storages. J Food Process Preserv, 36: 55-66.
  • Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. (2006). The oxidative properties of Holy basil and Galangal in cooked ground pork. Meat Sci, 72: 446-456.
  • Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. (2007). The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT - Food Sci Technol, 40(2): 324-330.
  • Kamkar, A., Javan, A.J., Asadi, F., Kamalinejad, M. (2010). The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food Chem Toxicol, 48: 1796-1800.
  • Morsy, M.K., Mekawi, W., Elsabagh, R. (2018). Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage. LWT - Food Sci Technol, 89: 489-495.
  • Nakajima, J., Tanaka, I., Seo, S., Yamazaki, M., Saito, K. (2004). LC/PDA/ESI-MS profiling and radical scavenging activity of anthocyanins in various berries. J Biomed Biotechnol, 5: 241-247.
  • Öztürk, T., Turhan, S. (2020). Physicochemical properties of pumpkin (Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient. J Food Process Preserv, 44(9): e14695.
  • Prommachart, R., Belem, T.S., Uriyapongson, S., Rayas-Duarte, P., Uriyapongson, J., Ramanathan, R. (2020). The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Sci, 164: 108091.
  • Ran, M., Chen, C., Li, C., He, L., Zeng, X. (2020). Effects of replacing fat with Perilla seed on the characteristics of meatballs. Meat Sci, 161: 107995.
  • Saraiva, B.R., Agustinho, B.C., Vital, A.C.P., Staub, L., Pintro, P.T.M. (2019). Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers. J Food Process Preserv, 43(10): e14135.
  • Selani, M.M., Shirado, G.A.N., Margiotta, G.B., Rasera, M.L., Marabesi, A.C., Piedade, S.M.S., Contreras-Castillo, C.J., Canniatti-Brazaca, S.G. (2016). Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile. Meat Sci, 115, 9-15.
  • Shahidi, F., Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review. J Funct Foods, 18: Part B, 820-897.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolic with phosphomolybdic and phosphotungstic acid reagent. Am J Enol Viticult, 16(3): 144-158.
  • Teixeira, B., Marques, A., Ramos, C., Batista, I., Serrano, C., Matos, O., Neng, N.R., Nogueira, J.M.F., Saraiva, J.A., Nunes, M.L. (2012). European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil. Ind Crops Prod, 36: 81-87.
  • TSE (1992). Turkish Uncooked Meatball Standard, TSE 10581. Turkish Standards Institution, Ankara.
  • Turhan, S., Sagir, I., Ustun, N. S. (2005). Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci, 71: 312-316.
  • Turhan, S., Yazici, F., Saricaoglu, F.T., Mortas, M., Genccelep, H. (2014). Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen. Korean J Food Sci An, 34: 423-433.
  • Villasante, J., Ouerfelli, M., Bobet, A., Metón, I., Almajano, M. P. (2020). The Effects of pecan shell, roselle flower and red pepper on the quality of beef patties during chilled storage. Foods, 9: 1692.
  • Witte, V.C., Krause, G.F., Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci, 35: 582-585.

ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER

Yıl 2021, Cilt: 46 Sayı: 3, 739 - 750, 15.05.2021
https://doi.org/10.15237/gida.GD21011

Öz

The present study was conducted to evaluate the physicochemical and sensory quality of beef patties containing different levels of pennyroyal powder (PP) during storage at 4 °C for up to 9 days. The PP was added to patties at 0.75, 1.5, 2.25, and 3.0% levels and compared to negative (without PP) and positive controls (0.01% propyl gallate). The PP addition decreased the protein content and increased the ash content (P <0.05). The PP inclusion improved cooking loss, but negatively affect the hardness and overall acceptability (P <0.05). However, overall acceptability scores of patties containing up to 1.5% PP were similar to the negative and positive controls (P >0.05). The PP incorporation improved the pH, lipid, and color stability during the storage period (P <0.05). Thus, the inclusion of 1.5% PP could be recommended to retard the lipid and color oxidation of patties with minimal compositional, textural, and sensory changes.

Kaynakça

  • Alakali, J.S., Irtwange, S.V., Mzer, M.T. (2010). Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour. Meat Sci, 85: 215-223.
  • AOAC (2000). Official methods of analysis (16th ed.). Association of Official Analytical Chemists, AOAC International, Washington, DC.
  • Aykin Dinçer, E., Kiliç Büyükkurt, Ö., Candal, C., Bilgiç, B.F., Erbaş, M. (2018). Investigation of the usability of retrograded flour in meatball production as a structure enhancer. Korean J Food Sci An, 38: 78-87.
  • Bellucci, E.R.B., Munekata, P.E.S., Pateiro, M., Lorenzo, J.M., Barretto, A.C.S. (2021). Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Sci, 171: 108284.
  • Bilek, A.E., Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Sci, 82: 472-477.
  • Choe, J.H., Choi, J.H., Choi, Y.S., Han, D.J., Kim, H.Y., Lee, M.A., Kim, S.Y., Kim, C.J. (2011). Antioxidant properties of lotus leaf (Nelumbo nucifera) powder and barley leaf (Hordeum vulgare) powder in raw minced pork during chilled storage. Korean J Food Sci An, 31(1): 32-39.
  • Çelik, S.E., Tufan, A.N., Bekdeşer, B., Özyürek, M., Güçlü, K., Apak, R. (2017). Identification and Determination of Phenolics in Lamiaceae Species by UPLC-DAD-ESI-MS/MS. J Chromatogr Sci, 55(3): 291-300.
  • Danowska-Oziewicz, M., Kurp, L. (2017). Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state. Meat Sci, 131: 158-165.
  • Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J.A., Kuri, V. (2005). Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Sci, 69: 371-380.
  • Gao, X., Björk, L., Trajkovski, V., Uggla, M. (2000). Evaluation of antioxidant actives of rosehip ethanol extracts in different test systems. J Agric Food Chem, 80: 2021-2027.
  • Gülçin, İ., Gören, A., Taslimi, P., Alwasel, S.H., Kılıc, O., Bursal, E. (2020). Anticholinergic, antidiabetic and antioxidant activities of Anatolian pennyroyal (Mentha pulegium)-analysis of its polyphenol contents by LC-MS/MS. Biocatal Agric Biotechnol, 23: 101441.
  • Hautrive, T.P., Piccolo, J., Rodrigues, A.S., Campagnol, P.C.B., Kubota, E.H. (2019). Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers. LWT - Food Sci Technol, 102: 403-410.
  • Hawashin, M.D., Al-Juhaimi, F., Ahmed, I.A.M., Ghafoor, K., Babiker, E.E. (2016). Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder. Meat Sci, 122: 32-39.
  • Huang, S.C., Shiau, C.Y., Liu, T.E., Chu, C.L., Hwang, D.F. (2005). Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci, 70(4): 613-619.
  • Ikhlas, B., Huda, N., Ismail, N. (2012). Effect of Cosmos caudatus, Polygonum minus and BHT on physical properties, oxidative process, and microbiology growth of quail meatball during refrigeration storages. J Food Process Preserv, 36: 55-66.
  • Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. (2006). The oxidative properties of Holy basil and Galangal in cooked ground pork. Meat Sci, 72: 446-456.
  • Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. (2007). The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT - Food Sci Technol, 40(2): 324-330.
  • Kamkar, A., Javan, A.J., Asadi, F., Kamalinejad, M. (2010). The antioxidative effect of Iranian Mentha pulegium extracts and essential oil in sunflower oil. Food Chem Toxicol, 48: 1796-1800.
  • Morsy, M.K., Mekawi, W., Elsabagh, R. (2018). Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage. LWT - Food Sci Technol, 89: 489-495.
  • Nakajima, J., Tanaka, I., Seo, S., Yamazaki, M., Saito, K. (2004). LC/PDA/ESI-MS profiling and radical scavenging activity of anthocyanins in various berries. J Biomed Biotechnol, 5: 241-247.
  • Öztürk, T., Turhan, S. (2020). Physicochemical properties of pumpkin (Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient. J Food Process Preserv, 44(9): e14695.
  • Prommachart, R., Belem, T.S., Uriyapongson, S., Rayas-Duarte, P., Uriyapongson, J., Ramanathan, R. (2020). The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage. Meat Sci, 164: 108091.
  • Ran, M., Chen, C., Li, C., He, L., Zeng, X. (2020). Effects of replacing fat with Perilla seed on the characteristics of meatballs. Meat Sci, 161: 107995.
  • Saraiva, B.R., Agustinho, B.C., Vital, A.C.P., Staub, L., Pintro, P.T.M. (2019). Effect of brewing waste (malt bagasse) addition on the physicochemical properties of hamburgers. J Food Process Preserv, 43(10): e14135.
  • Selani, M.M., Shirado, G.A.N., Margiotta, G.B., Rasera, M.L., Marabesi, A.C., Piedade, S.M.S., Contreras-Castillo, C.J., Canniatti-Brazaca, S.G. (2016). Pineapple by-product and canola oil as partial fat replacers in low-fat beef burger: Effects on oxidative stability, cholesterol content and fatty acid profile. Meat Sci, 115, 9-15.
  • Shahidi, F., Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review. J Funct Foods, 18: Part B, 820-897.
  • Singleton, V.L., Rossi, J.A. (1965). Colorimetry of total phenolic with phosphomolybdic and phosphotungstic acid reagent. Am J Enol Viticult, 16(3): 144-158.
  • Teixeira, B., Marques, A., Ramos, C., Batista, I., Serrano, C., Matos, O., Neng, N.R., Nogueira, J.M.F., Saraiva, J.A., Nunes, M.L. (2012). European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil. Ind Crops Prod, 36: 81-87.
  • TSE (1992). Turkish Uncooked Meatball Standard, TSE 10581. Turkish Standards Institution, Ankara.
  • Turhan, S., Sagir, I., Ustun, N. S. (2005). Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci, 71: 312-316.
  • Turhan, S., Yazici, F., Saricaoglu, F.T., Mortas, M., Genccelep, H. (2014). Evaluation of the nutritional and storage quality of meatballs formulated with bee pollen. Korean J Food Sci An, 34: 423-433.
  • Villasante, J., Ouerfelli, M., Bobet, A., Metón, I., Almajano, M. P. (2020). The Effects of pecan shell, roselle flower and red pepper on the quality of beef patties during chilled storage. Foods, 9: 1692.
  • Witte, V.C., Krause, G.F., Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J Food Sci, 35: 582-585.
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Farida Gulıyeva Bu kişi benim 0000-0002-5281-0270

Sadettin Turhan 0000-0002-3510-4382

Yayımlanma Tarihi 15 Mayıs 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 3

Kaynak Göster

APA Gulıyeva, F., & Turhan, S. (2021). ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER. Gıda, 46(3), 739-750. https://doi.org/10.15237/gida.GD21011
AMA Gulıyeva F, Turhan S. ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER. GIDA. Mayıs 2021;46(3):739-750. doi:10.15237/gida.GD21011
Chicago Gulıyeva, Farida, ve Sadettin Turhan. “ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha Pulegium L.) POWDER”. Gıda 46, sy. 3 (Mayıs 2021): 739-50. https://doi.org/10.15237/gida.GD21011.
EndNote Gulıyeva F, Turhan S (01 Mayıs 2021) ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER. Gıda 46 3 739–750.
IEEE F. Gulıyeva ve S. Turhan, “ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER”, GIDA, c. 46, sy. 3, ss. 739–750, 2021, doi: 10.15237/gida.GD21011.
ISNAD Gulıyeva, Farida - Turhan, Sadettin. “ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha Pulegium L.) POWDER”. Gıda 46/3 (Mayıs 2021), 739-750. https://doi.org/10.15237/gida.GD21011.
JAMA Gulıyeva F, Turhan S. ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER. GIDA. 2021;46:739–750.
MLA Gulıyeva, Farida ve Sadettin Turhan. “ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha Pulegium L.) POWDER”. Gıda, c. 46, sy. 3, 2021, ss. 739-50, doi:10.15237/gida.GD21011.
Vancouver Gulıyeva F, Turhan S. ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER. GIDA. 2021;46(3):739-50.

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